Animal And Vegetable Shortening

Animal and vegetable shortening is a solid fat, typically made from a blend of animal fats (like lard or tallow) and vegetable oils (like soybean, palm, or cottonseed oil). These oils are often hydrogenated, a process that makes them more solid at room temperature and extends shelf life.

Manufacturers use shortening in baked goods to create a tender, flaky texture and to add moisture. It is a common ingredient in cakes, cookies, pie crusts, and other pastries. Shortening helps prevent gluten development, resulting in a softer product.

Shortening is a source of dietary fat. Historically, many shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The FDA determined in 2015 that PHOs are no longer "Generally Recognized As Safe" (GRAS), and their use in most foods was phased out by 2018, effectively removing artificial trans fats from the food supply. Some shortenings may still contain saturated fats, which the 2025-2030 Dietary Guidelines for Americans recommend limiting to less than 10% of daily calories. The health effects of dietary fats, including saturated fats, are a subject of ongoing scientific research, with some evidence suggesting a link between high intake and cardiovascular health.